Beef Hash And Eggs
A hearty, savory hash featuring tender potatoes, seasoned beef, and perfectly cooked eggs, ideal for breakfast or brunch with customizable garnishes for a satisfying meal.
Ingredients
- 1 Tbsp. oil ⓘ
- 1 Tbsp. butter or margarine ⓘ
- 1 bag frozen diced potatoes with onions and peppers, thawed ⓘ
- 1/4 tsp. dried thyme ⓘ
- 1/4 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 1 c. beef broth ⓘ
- 1 tsp. flour ⓘ
- 1/2 lb. cooked roast beef (leftover or from deli), finely chopped ⓘ
- 4 eggs ⓘ
- chopped parsley (optional) ⓘ
Instructions
- In a 12-inch skillet, heat oil and butter over medium heat.
- Add potatoes and cook without stirring for 5 minutes.
- Sprinkle with thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally, until potatoes are tender and lightly browned.
- In a small bowl, gradually stir beef broth into flour until smooth.
- Pour the mixture evenly over the potatoes.
- With a spatula, firmly flatten the potato mixture and cook without stirring for 5 minutes until the sauce is thickened.
- Stir in the chopped roast beef.
- Make shallow indents in the hash and break an egg into each one.
- Cover and cook for 3 to 5 minutes until eggs are cooked as desired.
- Sprinkle with chopped parsley or green onion and serve.
Nutrition & Diet Analysis (per serving)
906
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).